In the process of making a beautiful vegetable broth for gut health. This one has:

red cabbage, Spanish onion, kale, leek, dried shiitake mushrooms, nutritional yeast, coconut aminos, wakame seaweed, turmeric powder, garlic, ginger (tip for this is to store it in the freezer to make it easier to grate), Murray River salt and ghee, though you could replace this with coconut oil for a vegan version.I've used all organic ingredients, local and fair trade where possible.

I have a tendency to cook by feel, so haven't measured this one out. Lots of wakame, kale and dried mushrooms make this an incredibly hearty dish.